Go Back
–+ servings
Vegetable hakka noodles served in a white speckled bowl
Print

Restaurant Style Vegetarian Hakka Noodles

Making restaurant style hakka noodles at home is easier than you think. You'll need a wok, noodles, veggies and a few simple sauces to recreate this recipe which I bet will become a new favourite!
Course Side Dishes
Cuisine Indian Chinese
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 357kcal
Author Richa

Ingredients

  • 250 Grams Noodles hakka, egg or lo mein noodles
  • 2 Teaspoons Salt
  • Water for boiling
  • 2 Tablespoons Oil
  • ½ Teaspoon toasted Sesame Oil
  • 2-3 Green Chillies slit lengthwise
  • 1 Tablespoon Garlic minced
  • ½ Tablespoon Ginger minced
  • 1 Tablespoon Celery finely chopped
  • ½ Cup Onion thinly sliced
  • ½ Cup Carrot julienned
  • ½ Cup Beans sliced diagonally
  • ½ Cup Capsicum thinly sliced
  • 1 Cup Cabbage thinly shredded
  • 2 Teaspoons Soy Sauce
  • 1 Teaspoon Vinegar
  • 1-2 Teaspoons Red Chilli Sauce
  • ½ Teaspoon Tomato Ketchup
  • 1 Teaspoon Salt adjust to taste
  • 1 Teaspoon Pepper
  • 1 Tablespoon Spring Onion chopped for garnish

Instructions

  • Heat water in a large pot and bring to a boil. Ensure that there is enough water to submerge the noodles. Once the water is boiling, add salt and half a teaspoon of oil give it a stir. Now add the noodles, break them up slightly if you need to and boil on medium heat for 1 minute less than the package instructions (approx 3 minutes). Remember noodles can overcook within seconds so pay close attention. Once cooked, strain the noodles and run them under cold water till the noodles come to room temperature. Drain well and keep aside. You can toss them in a little oil to keep them from sticking to each other.
  • Heat cooking oil and sesame oil in a wok and add garlic and ginger once hot. Saute on high flame until fragrant. Add onion, celery and green chillies and saute till the onions are almost translucent. Next add the carrots and beans and saute for 1 minute. Add capsicum and saute for 1 minute. Now add the cabbage and saute for 2 minutes.
  • Add soy sauce, vinegar, red chilli sauce and ketchup and mix well. Add the cooked noodles and toss to combine. Season with salt and pepper. Garnish with spring onions and serve hot!

Video

Notes

  1. The noodles should be cooked just al dente. Before draining them, check the noodles and they should still have a bite to them.
  2. Immediately rinse the noodles under running cold water. This will prevent the noodles from cooking further. 
  3. You can personalise this recipe as per your taste. Add any vegetables or protein you like when stir frying, before adding the noodles. I love to add prawns and chicken making it a full meal. 
  4. Serve as is or along with my Asian Veg Stir Fry recipe

Nutrition

Calories: 357kcal | Carbohydrates: 56g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 2263mg | Potassium: 297mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3306IU | Vitamin C: 37mg | Calcium: 50mg | Iron: 2mg